“With Rosemary And Lemon*”


Wild garlic just set

its flower-stalk head, and soon

I’ll stuff a lamb roast!

 

*(Lemon grass ends, all fat and richly purpled and oozing amazing lemony oil. Perhaps a bit of marjoram as well…now, the question: lamb shoulder or deboned leg…I need the practice on boning and rolling a leg-o’-lamb – Sorry, Shari Lewis and Lambchop!)

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